This time I am pretty late in posting the sweet punch challenge. Pizza was this month's challenge. As I have already posted the thin crust pizza, I wanted to make thick crust and pizza in a cup. This pizza cups looks cute for parties and kids will surely love it. I have used the inverted muffin tray for making the Pizza cups and before rolling I have just sprinkle redchilli flakes, grated garlic and dried Italian Herbs. Hope you all will enjoy the virtual show here. Take a look at the thin crust Pizza which I have posted earlier. I have chosen to make Basil pesto pizza. So if you want to know the BASIL PESTO HERE IS THE LINK and FOR MARINARA SAUCE HERE IS THE LINK.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined. Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, and then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

The topping I used for Thick crust Pesto Pizza:

Black olives
Artichokes
Onion
Roasted Asparagus
Mushrooms

the above topping are my favorite one for pesto pizza. You can choose you own topping as well.